Fit 4 Flava ROTW 2/14/10: My Big Not-So-Fat Greek Chicken Tabbouleh

So this recipe is a customization of a recipe I found in Cooking Light Magazine last year! I LOVE GREEK FOOD and Greek salad is one of my favorite kinds of salad. So when I found a way 2 make it w/ additional health benefits of bulgar wheat as a whole meal, I jumped on it! You can even leave out the chicken and make it into a vegetarian salad. I like to separate it into the 4 servings right after I make it and put it in 4 separate containers and *BOOM POW* lunch for 4 of the 5 days of the work week! Try it, let me know what you think!

My Big Not-so-Fat Greek Chicken Tabbouleh

Servings: 4 (1 1/2 cup servings)

Ingredients

3/4 c. uncooked bulgar wheat

1 c. boiling water

1 tsp. chicken or veggie bouillon

1 tsp. Mrs. Dash original seasoning

2 cups chopped skinless, boneless rotisserie chicken breast

2-3 chopped plum tomatoes

1 chopped red bell pepper

1 chopped English cucumber (or regular cucumber w/ seeds removed)

2 tsp. dried parsley flakes

1/2 c. (2 ounces) crumbled reduced fat feta cheese

1/2 small onion, diced

2 tbsp fresh lemon juice (or lemon juice concentrate equivalent)

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp bottled minced garlic (or garlic paste)

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp black pepper

1/4 tsp ground red pepper (or cayenne pepper)

Directions

1. Dissolve bouillon in boiling water and add Mrs. Dash. Place the bulgar in a medium bowl; cover with the 1 cup water mixture. Let stand 15 minutes or until liquid is absorbed.

2. Combine chicken and remaining ingredients in a large bowl. Add bulgar to chicken mixture; toss gently to combine.